Nov
The holidays are fast approaching as this remarkable year draws to a close. Indulge yourself and your family with delicious holiday treats! These Right 4 All Types recipes are ideal for sharing with loved ones. Gather around a warm, cozy fire and savor the season together.
Sweet treat: These gingerbread cookies are low in sugar and pair wonderfully with your favorite nut butter, topped with a sprinkle of cacao nibs or fresh berries. Discover more simple, delicious recipes in the Eat Right for Your Type Personalized Cookbooks.
Makes 16 (depending on the size of your cutter)
Ingredients:
- 2 tbsp pure almond butter
- ½ cup pecans
- ¾ cup brown rice flour
- ⅓ cup date syrup*
- 2 tbsp ground ginger
- 2 tbsps cinnamon**
- ½ tsp ground cloves
- 1 tbsp ghee
- 1 tbsp chia seeds
- 2 tbsp water (or a little more)
*Dates are an Avoid for Type O non-secretors, substitute agave syrup.
**Cinnamon is an Avoid for Type O non-secretors & Type Bs. Omit.
Instructions:
- Preheat your oven to 360°F.
- In an electric mixer, pulse all of the ingredients, except for the water, together.
- When all ingredients are well incorporated, mix in the water, 1 tbsp at a time. Add the water you need until you get a soft dough – but not gooey.
- Take out the dough from the mixer and make a dough ball. On a sheet of greaseproof paper, place your dough ball and cover with a second sheet of greaseproof paper. With a rolling pin, spread out the dough to a uniform thickness of about a quarter inch. Refrigerate for 10 minutes.
- Prepare the baking tray and line with baking parchment paper.
- Remove flattened dough from the fridge. Peel off top greaseproof sheet, and start cutting out your gingerbread cookies with a cookie cutter. Place them on your tray and bake for 12-15 minutes until firm and golden brown.
- Cool your biscuits on a rack before storing them in an airtight container—if you haven’t eaten them already!
Biscotti is a wonderfully delicious baked treat, but store-bought versions often contain unwanted additives. These holiday-themed biscotti are suitable for all blood types and pair perfectly with your favorite Blood Type Diet–friendly drinks, such as a comforting tea or coffee. Enjoy these sweet treats warm and cozy this holiday season.
The Blood Type Diet made easy
Find more nourishing recipes like this in Dr. Peter D’Adamo’s Eat Right 4 Your Type Personalized Cookbooks, each featuring chef-crafted dishes tailored to your blood type. Make meal planning effortless with these clear, easy-to-follow personalized recipes.
With the Official Blood Type Diet App, you can easily check food values for yourself or family members, create and email shopping lists, receive supplement recommendations, and browse organized, blood type–specific recipes.
Makes 16-18
Ingredients
- 1 cup rice flour (brown or white)
- ½ cup honey*
- ½ cup dried cranberries
- 1 egg
- 1 teaspoon of vanilla extract**
- 1 teaspoon baking soda
- 3 tablespoons of ghee
- Add 1 tablespoon of Unflavored Protein Powder for a fueled-up biscotti!
*Honey is an Avoid for Type AB non-secretors and Type O non-secretors. Substitute agave syrup.
**Vanilla is an Avoid for Type O non-secretors. Omit.
Instructions
- Pre-heat your oven to 350°F.
- Whisk together the egg with the vanilla and honey until well combined.
- In the bowl of an electric mixer fit with a paddle attachment, mix the egg mixture with the flour, ghee and cranberries. Add the baking soda at the end. The dough should be thick and bread-like. If it is too loose, add a little bit of flour, a tablespoon at a time.
- On a floured surface, shape the dough into a little log about 7 x 3 inches. Bake in the oven for 18-20 minutes.
- Take the biscotti log out, allow to cool for a few minutes and reduce the heat of the oven to 300°F.
- With a serrated knife, cut it into slices about ½ inch thick.
- Lay the slices in the baking tray and bake for 10 minutes or until golden brown.
- Allow the biscotti to cool completely before eating. Enjoy!
Elevate your holiday baking with these simple, crowd-pleasing treats. Soft and chewy, these cookies are delicious on their own or paired with your favorite fruit jam or spread. Explore more recipes like this in Dr. Peter D’Adamo’s Eat Right 4 Your Type Personalized Cookbooks.
Makes 20-24 small macarons (about ⅞ inch each).
Ingredients
- 1 cup whole almonds, blanched and toasted
- ½ cup agave syrup
- 1 medium egg white
- The zest of a lime
Optional:
- ½ vanilla bean*, seeds scraped
- Powdered sugar** for dusting
- Additional whole almonds for decorating the tops of your macarons
- Filling: fruit jam, chocolate spread or nut butter right for your type
*Vanilla is an Avoid for Type O non-secretors. Omit.
**Sugar is an Avoid for all non-secretors. Omit.
Instructions
- Preheat the oven to 350ºF.
- Place the almonds and agave in a food processor and pulse until smooth. Add the egg white and lime zest, and pulse until combined.
- Line a baking tray with parchment paper or a silicone mat. With a small ice-cream scoop, scoop the dough onto the tray, allowing some space between each macaron ball.
- Bake the macarons for 10 minutes, or until golden.
- Once cooked, cool the macarons on a rack.
- Serve as is or assemble with a jam or spread of your choice.
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